This is hot off the press this one. I made this cake last week and it’s already gone down in the family annals as legendary. I had bought a huge tin of Tate & Lyle’s Golden Syrup for one reason or another, probably just because I’m in England, and so I’ve been meaning to bake something to utilise this enormous tin of syrup. After searching the internet for recipes, I was in one of those moods where I don’t really feel like creaming butter and sugar, so I went with the easiest option. This recipe is easy, easy, easy and the results are supernaturally fantastic.
Golden Syrup Cake Recipe
110g Sugar (half brown and half caster works nicely)
225g Golden Syrup
225g Self Raising Flour
150 ml milk
4 tbsp Golden Syrup
Melt butter, syrup and sugar gently until the ingredients are just melted together, stirring occasionally. Leave to cool for ten minutes.
Beat the eggs and milk.
Add flour, and syrup mixture. Whisk or stir till combined and there are no lumps.
Pour into a greased and lined cake tin.
Bake for about 50 minutes, or till golden brown and pulling away at the sides.
While still warm, poke lots of holes with a skewer and pour warmed golden syrup over the top (warm it because it makes it easier to pour).
This cake gets better with every day and keeps about a week.
3 thoughts on “Golden Syrup Cake”
Am about to make the Golden Syrup cake, but think there may be some typo errors ie: 1500 mls of milk, that seems an awful lot of milk, should it read 150 mls? Also where it says 2225 gms Golden syrup to add to the cake, that is equivalent to about 4 jars of my syrup. Can someone advise the correct quntity of ingredients required?
Oh yes, thank you for pointing that out. I am very bad at proof reading my own work. My apologies. Your guess’s were correct…225gm and 150ml. Actually I have halved the quantity from the original recipe, which would have made a monster cake. Thanks again for spotting my errors and best of luck with your cake!
Many thanks for your reply. I made this cake earlier on today and it turned out fine. I used my Braun hand blender once I had added the flour and syrup mixture and it produced a beautiful smooth batter. I put it all into one loaf pan (after debating if I should divide the mixture between 2 pans ). Consequently it did take quite a bit longer to cook, but that was purely my fault for trying to fit too much into one tin! End result was good, especially after warmed syrup had been drizzled over cake. Was thinking perhaps next time I could use some Grand Marnier! Thanks again for sharing this lovely easy recipe.